A Study on Dining-Out Behaviors of Community for Marketing Strategy of Local Foodservice Industry

주민의 외식행동에 따른 지역 외식산업의 마케팅 전략

  • 이인숙 (대구가톨릭대학교 식품영양학과) ;
  • 최봉순 (대구가톨릭대학교 식품영양학과)
  • Published : 2004.04.01

Abstract

The purpose of this study was to propose the marketing strategy for the local foodservice industry which can lead to successful business in keen competitive foodservice industry by adapting community residents' dining-out behaviors. A total of 350 adults (291 collected, 102 men and 188 women) was surveyed with a questionnaire about the frequency of dining-out, company when out to eat, proper price for one meal, reasons why one chooses a specific restaurant, and general information. Data was analyzed by SPSS/win 7.5. Over the 1/3 of residents (36.3%) ate out 1-2 times a week and slightly over the 1/4 of residents (26.4%) did so 1-2 times a month. Usually men did more dining out than women. Teachers/ professors' (52.6%) dined out 1-2 times a week. Respondents with 1-2 million won of monthly income (46.4%) ate out 1-2 times a week. Almost 3/4 of respondents chose Korean restaurant. The main factors affected selecting the specific restaurant were 'cleanliness of food and atmosphere of restaurant', and 'reasonable price'. More than 1/3 of respondents (38.9%) answered 5,000-8,000 won was reasonable price for eating-out. Respondents in 20's dined out with friends (70.4%) and friends (43.0%) chose the specific restaurant; on the other hand, the other age groups usually dined out accompanied by family (60.7 - 73.7%) and respected spouse or children's opinion when selecting a restaurant. Thus, the menu must be reevaluated from the customers' view point and nutritional status for the well-being of community residents.

Keywords

References

  1. 고정민(2003) : 주 5일근무가 여가문화 및 여가산업에 미치는 영향. 삼성경제연구소. 한국외식경영학회 추계학술세미나
  2. 구영조 등(1996) : 수출용 김치제품 개발. Food Industry and Nutri-tion 1(1): 35-49
  3. 박상배, 임붕영(1995) : 외식사업개론, pp.70-118 , 대왕사
  4. 윤숙자(1998) : 전통음식의 관광상품화 모색 한국논단 6: 98-103
  5. 이기열(1986) : 한국전통음식의 영양학적 조명. Korean K Nutr 18(2): 115-119
  6. 정혜경(2002) : 우리음식의 세계화를 위한 방안. 국민영양 4: 10-14
  7. 최성자(1996) : 한국 전통음식의 맛과 멋. Korean J Diet Culture 11(4): 561-568
  8. Bojanic DC. Shea LJ (1997): Segmentation for a multiunit restaurant operation. The Cornell H.R.A. Quarterly 38(4): 56-61
  9. Chang EJ, Lee YK, Lee HJ (1996): The Study for Consciousness, Die-tary life Behaviors on Korean Traditional Food. J Human Ecology 34(3): 443-446
  10. Chang NS (1996): Changes in Dietary Habits of adults with Middle and Upper Income Levels in Seoul. Korean J Nutr 29(5): 547-559
  11. Dube L, Renaghan L, Miller J(1994): Measuring customer satisfaction for strategic management. The Cornell H.R.A. Quarterly 35(1): 39-47
  12. Elder J, Sallis JF, Zive MM, Hoy P, McKenzie TL, Nader PR, Berry CC (1999): Factors affecting selection of restaurants by Anglo- and Mexican-American families. J Am Diet Assoc 99(7): 856-858 https://doi.org/10.1016/S0002-8223(99)00204-7
  13. Harnack L, French S(2003): Fattening up on fast food. J Am Diet Assoc 103(10): 1296-1297
  14. Hong WS (2002): Confronting Strategy of Foodservice Industry to a Changing Environment. Korean J Community Nutrition 8(3): 380-405
  15. Hsu CHC, Byun SH, Yang IS (1997): Attitudes of Korean college students towards quick-service, family style, and fine dining restaurants. J Restaurant & Foodservice Marketing 2(4): 65-85
  16. Hwang HS, Sohn KH (1988): The Analysis of Food Preference Accor-ding to Region, Age, Sex. Korean J Diet Culture 3(2): 177-185
  17. Jang EJ (1996): A Study of the Moderating Variables Affecting the Relationship between Satisfaction and Repurchase Intention. Graduate School of Ewha Women's University
  18. Jeong HY (1997): A Study on the Customer Satisfaction of Family Restaurant. Graduate school of Konkuk University
  19. Kang JH (2001a): A study on the determinant factors for dining at family restaurant in Sunchon city. Korean J Soc Food Cookery Sci 17(6): 571-582
  20. Kang JH (2002b): A multiple discriminant approach to identifying frequent users of eating out at family restaurant. Korean J Soc food Cookery Sci 18(1): 109-118
  21. Kim HS, Chung CE (2001): A Study on the Eating Out Behavior of University Students in Seoul. Korean J Diet Culture 26(2) : 147-157
  22. Kim JH, Lee MJ, Park MY, Moon SJ (1996): A Study for Eating Patterns of Korean Men. Korean J Diet Culture 11(5): 621-634
  23. Kim SM (2001): A Study on the attitudes of the university students in the Kyung-book area on the traditional foods (II) -the recog-nition, the seasonal customs and the life style. Korean J Diet Culture 17(2): 139-148
  24. Kwack DK, Park SJ (1999): The Impact of Demographic Charac-teristics on Service Quality and Customer Satisfaction for In-Flight Catering Service. Korean J Diet Culture 14(4): 305-317
  25. Kye SH, Yoon SI (1986): A Study on Nutritional Evaluation about Commercial Korean Traditional Foods. Korean J Nutr 20(6): 395-404
  26. Kye SH, Moon HK (1995): Assessment of Nutrient Content for Pro-viding Nutrition Information of Dishes in Restaurant and Food Service Institutions-About Korean dishes. Korean J Diet Culture 9(5):447-455
  27. Lee IS (2003): A study on Marketing strategy for traditional Korean restaurant through customers' dining-out behaviors and menu analysis, Graduate school of Catholic University of Daegu
  28. Lee YM, Lee KW, Chang HK (1996): Eating out behaviors and attitude toward Korean foods in adults. Korean J Diet Culture 11(3): 317-326
  29. Moon SJ, Sohn KH, Lee YM, Ahn KM (1986): Food Preferences of Foreigners Residing in Korea. J Human Ecology 24(2): 63-73
  30. Moon SJ, Yang IS, Lee MJ, Cha JA (1992): Comparative Study on Food habit Patterns and Nutrient Intakes Among Worldwide nations. Korean J Diet Culture 6(2): 199-213
  31. Na JG (1998): An Inquiry in the Background Growth of the Food-service Industry. Tourism Management 3: 115-137
  32. Oh MH, Song SI (1999): An Empirical Study of the Factors that Determine Restaurants Choice. J Korean Recreation Pedagogy 1(1): 123-146
  33. Paeratakul S, Ferdinand DP, Champagne CM, Ryan DH, Bray GA (2003): Fast-food consumption among US adults and children: Dietary and nutrient intake profile. J Am Diet Assoc 103(10): 1332-1338
  34. Park GS, Shin YJ (1996): A Study of Dining Out Behaviors of Businessmen in Urban Regions. Korean J Soc Food Sci 12(1): 13-19
  35. Park JW, Ahn SJ (2001): A Comparative Study on Korean's Dining-out Behaviors Classified by Age and Gender, Korean J Diet Culture 16(4): 276-295
  36. Park KH(2000): A Study of the Impact of Service Quality on Customer Loyalty and Roles of Mediators in the Restaurant Industry-Based Korean Restaurant. Graduate School of Sejong University
  37. Park SA (1997) : An Analysis on the degree of utilization of Korean Menu Items in Family Restaurants-with special preference to customer satisfaction. Korean J Diet Culture 12(1): 23-33
  38. Park SJ (2000): A Study on selective factors of the food restaurant depending on consumer's change of action. Master Kyung Hee University
  39. Ries CP, Kline K (1987): Impact of commercial eating on nutrient adequacy. J Am Diet Assoc 87(4): 463-468
  40. Sneed J, Burkhalter JP (1991): Marketing nutrition in restaurants: A survey of current practices and attitudes. J Am Diet Assoc 91(4): 459-462
  41. Wyckoff DD (2001) : New tools for achieving service quality. The Cornell H.R.A. Quarterly 42(4): 25-38
  42. Young L, Nestle M (2003): Expanding portion sizes in the US marketplace: implication for nutrition counseling. J Am Diet Assoc 103(2): 231-234
  43. Yu JL (2001): A comparison of korean Family Eating-out Behavior according to Family Life Cycle. Master Dongguk University